At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use.

Preheat your Oklahoma Joe's Firecraft Series Barrel Grill to high heat (about 400F) for direct grilling.

Lather your steaks with oil and season generously with salt, pepper and garlic powder. Add the to the grill to cook over the flames for 3-4 minutes per side or until 120F internal. Once done, pull them off, cover and let rest for 15 minutes.

Next, add your bone marrow to the grill to cook with the marrow face down for 2 minutes until caramelized. Flip them over and cook for another 1-2 minutes before pulling off and letting cool.

Finally, add a cast iron skillet and add 1 tbsp of canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown. Then add your minced garlic and your bone marrow from the bones. Simmer for another 2-3 minutes, then add your beef broth and black pepper. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Once done, pull off the heat and keep warm.

Toast up some bread, slice up your steaks and begin building the sandwich. Start with your bottom bun, mushroom cream sauce, sliced steak, melted swiss cheese and more mushroom cream sauce with the top bun. Serve and enjoy!